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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The reader makes this with satsumas (mandarin-type oranges that are grown in Louisiana) when they're in season. But it's just as good with navel oranges. Ingredients:
1 cup sugar |
1 cup water |
2 tablespoons light-colored corn syrup |
3 cups fresh orange juice |
Directions:
1. Combine first 3 ingredients in a small saucepan. Bring to a boil over medium-high heat; cook 45 seconds or until sugar dissolves. Remove from heat; cool completely. Stir in orange juice.
2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
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